Lifted aromas of blackberry, blueberry and black pepper supported by spicy, dark berry fruits on the palate. The extensive finish is framed by elegant, fine-grained tannins from eighteen months’ maturation in a combination of new and seasoned American and French oak barriques and hogsheads.

The grapes are destemmed, but not crushed, and spend seven days on their skins prior to fermentation in open fermenters to gently extract colour, flavours and tannins. 

This is followed by careful basket pressing and malolactic fermentation in a combination of new and seasoned American and French oak barrels before eighteen months maturation in our cellar.

The grapes for the Bethanian Shiraz were grown on the sandy loam soils of an estate in Bethany, a sub-region of the Barossa which was first planted in 1960.